- Thuvar Dhal – ¼ cup
- Tamarind – A big gooseberry size
- Turmeric Powder – ¼ teaspoon
- Brinjal (small size) – 1
- Potato (small size) – 1
- Jaggery powdered – 1 teaspoon
To fry and grind:
- Red Chillies (medium size) – 3 to 4
- Coriander seeds – 1 tablespoon
- Urad Dhal – 1 teaspoon
- Fenugreek seeds – ¼ teaspoon
- Curry leaves – few
- Coconut gratings – 2 tablespoons
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Urad dhal – 1 teaspoon
- Asafetida Powder – 2 pinches
- Salt – 1 teaspoon or as per taste
I got this recipe from a magazine. This is NO ONION/NO TOMATO sambar. Still it tastes good and similar to Udupi Hotel Sambar.
- Clean thuvar dhal and add a cup of water along with a pinch of turmeric powder and pressure cook till soft.
- In a small kadai put one or two teaspoons of oil and add Urad dhal, red chillies, coriander seeds, fenugreek seeds one by one and fry till it become light brown. Then add curry leaves and fry for a second. Finally add coconut gratings and fry till it become light brown and nice aroma comes out. Remove and cool it. Grind all the fried items to a fine paste.
- Chop brinjal and potato into tiny pieces.
- Soak tamarind in water and extract the juice.
- In a kadai put a teaspoon of oil and when it is hot add mustard. When it pops up add urad dhal and asafetida. Then add chopped vegetables and fry for few seconds. Add little water just to cover the vegetable and cook till soft. Then add tamarind extract, pinch of turmeric powder, salt and jaggery powder. Mix well and allow to boil till the raw smell of the tamarind disappears. Add cooked dhal and ground paste and mix well. If necessary add little water and allow to boil for few more minutes.
- Note: I have added only brinjal and potato. Yellow pumpkin and carrot can also be added to this sambar.